Creamy Roasted Parsnip and Pear Soup with Miso and Brown Butter
A silky-smooth pear soup made with roasted parsnips, brown butter, and a hint of white miso for depth. Cozy, modern, and full of layered flavor. Perfect for cold nights or a casual dinner party.
Equipment
- sheet pan
- Large pot or Dutch oven
- Blender (high-speed preferred)
- wooden spoon
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 ½ pounds parsnips peeled and cut into 1-inch pieces
- 2 pears Bartlett or Bosc - cored and quartered, unpeeled
- 1 large yellow onion peeled and quartered
- 3 cloves garlic peeled
- 3 teaspoons kosher salt divided, plus extra for roasting
- 2 teaspoons black pepper divided, plus extra for roasting
- ¼ cup dry white wine for deglazing
- 4 cups chicken or vegetable stock
- 2 teaspoons teaspoons white miso paste
- ½ cup heavy cream or half-and-half
- 1 teaspoon apple cider vinegar or lemon juice
- Fresh thyme leaves or fried sage for garnish
- Olive oil or crème fraîche for finishing
Instructions
- Preheat oven to 400°Fahrenheit (200°Celsius). On a parchment-lined sheet pan, toss parsnips, unpeeled pears, onion, and garlic with olive oil plus a generous pinch of salt and pepper. Roast for 30–35 minutes, until caramelized and golden.
- In a large pot or Dutch oven over medium heat, melt the butter. Let it foam and cook until the milk solids turn deep golden brown and smell nutty. About 3–4 minutes.
- Add the roasted mixture to the pot. Pour in the ¼ cup white wine, scraping up the browned bits from the bottom. Cook for about 2 minutes to reduce slightly, then pour in the stock. Simmer for 10 minutes to let the flavors meld.
- Transfer to a blender and purée until completely smooth and velvety. Return to the pot. Whisk miso with a ladle of hot soup in a small bowl, then stir it back in. Add the cream, remaining salt, and pepper. Adjust consistency with extra stock if needed.
- Stir in lemon juice or cider vinegar to taste. Ladle into bowls and finish with olive oil or crème fraîche, and a sprinkle of thyme leaves or fried sage.
Notes
Expert Tips From My Kitchen
- Roast for flavor, not steam: Spread veggies in a single layer on a hot oven sheet. Aim for even sizes, choosing smaller parsnips and leaving Bosc pears unpeeled. Toss with fresh thyme so the roasted parsnips pick up that herby depth of flavor.
- Brown butter, temper miso: Use a Dutch oven over medium heat and take the butter to deep golden, 4 to 5 minutes, before deglazing with white wine. Whisk miso with a ladle of hot soup off heat, then stir it in so the savory notes stay delicate.
- Blend silky, finish bright: Purée fully with an immersion blender for a creamy texture, thinning with chicken stock or vegetable broth as needed. Season thoughtfully since miso adds salt, then finish with lemon juice and black pepper to balance the sweetness of the parsnips and pears.
Nutrition Facts
Calories: 507kcalCarbohydrates: 58gProtein: 10gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 56mgSodium: 2117mgPotassium: 1098mgFiber: 12gSugar: 23gVitamin A: 648IUVitamin C: 36mgCalcium: 115mgIron: 2mg
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